We call this our Wednesday Yogurt Cake because I usually try to bake something with the kids on Wednesdays (it's the one day of the week we have nothing going on after school), and this yogurt cake is the most requested item, hence, Wednesday Yogurt Cake.
I first discovered the idea for this recipe in the book French Kids Eat Everything, but have adapted it to suit my tastes a bit by reducing the sugar slightly and subbing in greek yogurt. It makes for a slightly denser cake, but it's delicious!
K I D D U T I E S :
This is a wonderful recipe for kids. It's small, the measurements are forgiving (if they aren't exact, it will still taste good!), and no special techniques are required. Have your kids do as much of this recipe as they want from start to finish.
I N G R E D I E N T S : (this makes one small loaf pan worth of cake, the recipe doubles nicely if you want to have a 2nd loaf)
1/2 cup plain whole milk greek yogurt
1/3 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/4 tsp salt
3/4 tsp baking powder
1 cup flour
1/3 cup mini chocolate chips
I N T R U C T I O N S :
Preheat oven to 375 degrees Fahrenheit and coat a metal loaf pan with cooking spray.
Combine wet ingredients (yogurt through vanilla) and mix well. Then add flour, salt, baking powder and mini chocolate chips, and stir until just combined (adding the chocolate chips with the flour will keep them from sinking in the batter). Bake in preheated oven for 30-35 minutes, until the cake springs back when gently pressed and a toothpick comes out clean. Let cool before serving.